Nihari Gosht Recipe
A high protein Awadhi recipe with mutton - rang pieces, onions - sliced, tablespoons ginger - chopped. Ready in 55 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making Nihari Gosht Recipe, first clean the mutton pieces and rub salt, turmeric powder and red chili powder on the meat
mutton - rang pieces(500 grams)turmeric powder (haldi)(1 teaspoon)nutmeg powder - a pinchmace powder(1/2 teaspoon)black pepper powder(1/4 teaspoon)red chilli powder(1 teaspoon) - 2
Leave the mutton pieces to rest for 15 minutes
mutton - rang pieces(500 grams) - 3
Take a bowl and mix all the dry spice ingredients - nutmeg powder, mace powder, black pepper powder, bay leaves, black cardamom and red chili powder
turmeric powder (haldi)(1 teaspoon)nutmeg powder - a pinchmace powder(1/2 teaspoon)black pepper powder(1/4 teaspoon)black cardamom (badi elaichi)(1)red chilli powder(1 teaspoon) - 4
Place a pressure cooker on medium flame and add ghee and oil
ghee(1 teaspoon) - 5
Once the oil and ghee have warmed up, add the chopped onions and saute until the onions are soft
onions - sliced(2)tablespoons ginger - chopped(2)cloves garlic - chopped(8)ghee(1 teaspoon) - 6
Now add the ginger paste and chopped garlic cloves
tablespoons ginger - chopped(2)cloves garlic - chopped(8)ginger - julienned(1 teaspoon) - 7
Saute until the raw smell goes away
- 8
Now add the marinated mutton pieces and fry till the colour of mutton changes which will be for approximately 10 minutes
mutton - rang pieces(500 grams) - 9
Add bay leaves, tomato puree and the dry spice ingredients that you had mixed in a bowl
homemade tomato puree(2 teaspoon) - 10
Saute for another five minutes until the spices get combined well
- 11
Now add the beaten curd and water
water(2 cups)curd (dahi / yogurt) - beaten(1 cup) - 12
Close the lid of the pressure cooker
- 13
Cook for 5 to 6 whistles in medium flame
- 14
Once the pressure has released naturally, transfer the Nihari Gosht to a serving bowl and add the julienned ginger
tablespoons ginger - chopped(2)ginger - julienned(1 teaspoon) - 15
Serve Nihari Gosht Recipe with Tawa Paratha or Methi Matar Pulao for a deliciously sumptuous lunch
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Nihari Gosht Recipe
A high protein Awadhi recipe with mutton - rang pieces, onions - sliced, tablespoons ginger - chopped. Ready in 55 min, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
15 steps- 1
To begin making Nihari Gosht Recipe, first clean the mutton pieces and rub salt, turmeric powder and red chili powder on the meat
mutton - rang pieces(500 grams)turmeric powder (haldi)(1 teaspoon)nutmeg powder - a pinchmace powder(1/2 teaspoon)black pepper powder(1/4 teaspoon)red chilli powder(1 teaspoon) - 2
Leave the mutton pieces to rest for 15 minutes
mutton - rang pieces(500 grams) - 3
Take a bowl and mix all the dry spice ingredients - nutmeg powder, mace powder, black pepper powder, bay leaves, black cardamom and red chili powder
turmeric powder (haldi)(1 teaspoon)nutmeg powder - a pinchmace powder(1/2 teaspoon)black pepper powder(1/4 teaspoon)black cardamom (badi elaichi)(1)red chilli powder(1 teaspoon) - 4
Place a pressure cooker on medium flame and add ghee and oil
ghee(1 teaspoon) - 5
Once the oil and ghee have warmed up, add the chopped onions and saute until the onions are soft
onions - sliced(2)tablespoons ginger - chopped(2)cloves garlic - chopped(8)ghee(1 teaspoon) - 6
Now add the ginger paste and chopped garlic cloves
tablespoons ginger - chopped(2)cloves garlic - chopped(8)ginger - julienned(1 teaspoon) - 7
Saute until the raw smell goes away
- 8
Now add the marinated mutton pieces and fry till the colour of mutton changes which will be for approximately 10 minutes
mutton - rang pieces(500 grams) - 9
Add bay leaves, tomato puree and the dry spice ingredients that you had mixed in a bowl
homemade tomato puree(2 teaspoon) - 10
Saute for another five minutes until the spices get combined well
- 11
Now add the beaten curd and water
water(2 cups)curd (dahi / yogurt) - beaten(1 cup) - 12
Close the lid of the pressure cooker
- 13
Cook for 5 to 6 whistles in medium flame
- 14
Once the pressure has released naturally, transfer the Nihari Gosht to a serving bowl and add the julienned ginger
tablespoons ginger - chopped(2)ginger - julienned(1 teaspoon) - 15
Serve Nihari Gosht Recipe with Tawa Paratha or Methi Matar Pulao for a deliciously sumptuous lunch
Rate this recipe
